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Mexican Cheesecake Recipe
Mexican Cheesecake Recipe photo by Taste of Home

Mexican Cheesecake Recipe

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People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. —Sandy Burkett, Galena, Ohio
TOTAL TIME: Prep: 20 min. Bake: 30 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min. + chilling
MAKES: 24 servings

Ingredients

  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1-1/4 cups reduced-fat sour cream, divided
  • 1 envelope taco seasoning
  • 3 eggs, lightly beaten
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 cup chunky salsa, drained
  • Tortilla chips or fresh vegetables

Nutritional Facts

1 slice (calculated without tortilla chips or vegetables) equals 107 calories, 8 g fat (5 g saturated fat), 52 mg cholesterol, 338 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
  2. Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
  3. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables. Yield: 24 servings.
Originally published as Mexican Cheesecake in Light & Tasty December/January 2007, p29

Nutritional Facts

1 slice (calculated without tortilla chips or vegetables) equals 107 calories, 8 g fat (5 g saturated fat), 52 mg cholesterol, 338 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Mexican Cheesecake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 7, 2011

A super easy recipe ...my family thought "cheesecake" was just for dessert until now!!!

MY REVIEW
Reviewed May. 6, 2011

I haven't made this yet but want to. Is it possible to use no fat cream cheese and no fat sour cream?

MY REVIEW
Reviewed May. 5, 2011

New addition to my party appitizer choices. I made this to observe Cinco de Mayo. Took it to work to share. Everyone is really enjoying it and asking for the recipe. I will make again. I'm even thinking to spread refried beans over the top, more sour cream and shredded cheese, and home made pico. Of course it would no longer be "low fat" but hey it's for a party!. Awesome recipe. Thanks for sharing.

MY REVIEW
Reviewed May. 4, 2011

very good

MY REVIEW
Reviewed Nov. 19, 2010

So good! My friends and I all loved it! Tasty and pretty!

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